CINEPOLIS

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable- at cook line Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over egg wash in walk-in cooler; food stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked wings (41-50F - Cold Holding);in cooler at cook line and; food not prepared or portioned today ; food overstocked; food out of temperature for approximately 1 hour; smaller portions made and moved on the bottom of the cooler amd ice; Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (129-135F - Hot Holding)in steam table; food out of temperature for approximately for 30 minutes; food placed to be reheated to 165 F ; Corrective Action Taken

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- high temperature dishwasher and chlorine

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line and Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sinks by dishwasher and walk-in cooler ; advised to provide

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon no longer frozen in ROP bag in walk-in cooler; removed Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable- cutting boards at cook line

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic and oil bang bang sauce (51F - Cold Holding); in cooler #2 at cook line ; food not prepared or portioned today; food out of temperature for approximately 45 minutes; bottle of sauce stored inside food container and not directly with the cold source ; operator placed foos in ice bath; Corrective Action Taken Repeat Violation Admin Complaint Priority: High Priority

Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line Repeat Violation Priority: Intermediate

Intermediate - Observed: Handwash sink at cook line not accessible for employee use at all times- water pitcher store pd inside Removed Priority: Intermediate

Intermediate - Observed: No soap provided at handwash sink by walk- in cooler Provided Priority: Intermediate

Basic - Observed: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched garbage can and touched chicken quesadilla on the grill without washing hands and changing gloves; manger educated; employee washed hands and changed gloves Corrected On-Site Priority: High Priority

Basic - Observed: Soiled dry wiping cloth in use at cook line Advised to keep in sanitizer bucket Priority: Basic

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (61F - Cold Holding) in one door cooler at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; food placed in different cooler Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable- at cook line

Basic - Ice buildup in walk-in freezer.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened on Saturday not dated in walking cooler; operator date Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cook line

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table - operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 4 drawer - raw beef over cooked chicken - operator moved raw beef. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing from bar hand sink - operator provided, missing from dish area. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza station make table - cooked meatballs (42F-48F - Cold Holding) not portioned today held over 4 hour in overfilled container operator split and discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza station make table - cooked meatballs (42F-48F - Cold Holding) not portioned today held over 4 hour in overfilled container operator split and discarded. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Bain Marie - corn (126F - Hot Holding) held under 2 hours - operator moved to stove for reheat. Recheck 168F. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk,opened two days prior - operator date marked. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Floor fan removed from hot line hand sink. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Operator provided beard guard. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.3 broken eggs/walk in cooler

Basic - Ceiling tile missing.prep area/by 3 compartment sink

Basic - Single-service articles improperly stored. Dinner napkins/foam cups, plastic cover lids/on floor/corrective action taken/operator stored single serving items properly. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour/storeroom

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.corrective action taken/operator posted consumer advisory. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.bread pudding(with raw eggs)/walk in cooler/prepared 1 day before.

Basic - Food stored on floor.chips/storeroom/corrective action taken/operator stored foods back on shelf. Corrective Action Taken

Basic - Single-service articles improperly stored.plastic cups/on floor/storeroom

Basic - Time/temperature control for safety food thawed in an improper manner.room temperature/corrective action taken/operator stored shrimp under running water./prep area/kitchen Corrective Action Taken